Calabacitas Southwestern Style

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Vegetarian, Low-Fat Calabacitas Southwestern Style

 

1 large white onion, coarsely chopped

1/2 cup red pepper, seeded and minced

1 clove garlic, minced

1 Tablespoon corn oil

1 cup corn kernels removed from cob

2 pounds crookneck squash, chopped

One 4-ounce can green chilies or 4 roasted chilies, seeded and peeled

1/2 cup hot water

Salt to taste

 

In a large, deep skillet, saute onion, red pepper, and garlic in oil. Add

corn and cook until uniformly browned. Meanwhile scrub squash and sliver.

Carefully cut chilies into long thin strips. Add squash and chilies to

skillet along with water and salt. Cover, reduce heat, and simmer about 15

minutes. Serve with hot tortillas.

Makes 5 servings.

Calories...98...Fat...3 g...Fiber...2.4 g.